Sugar snap peas with lemon~ garlic & basil
Yield: 6 Servings MMM
Ingredients:
- 1 ts Salt
- 4 c Loosely packed pods ~ 1 lb MMMMM-------------------------SEASONINGS------------------------------
- 2 tb Olive oil
- 1 tb Lemon juice Zest of 1 medium lemon
- 1 md Garlic clove minced
- 8 Basil leaves chopped fine
- 1/2 ts Salt
Instructions:
Ground black pepper Blanching of Sugar Snap Peas: Bring 6 cups water to brisk boil in 3- or 4-quart saucepan. Add salt and peas and cook until crisp-tender 1 1/2 to 2 minutes depending on size of peas. Drain peas shock in ice water drain again and pat dry. Peas can be set aside for up to one hour. Seasoning: Heat oil over medium heat in medium saute pan. Add zest and garlic; saute until garlic is soft but not browned about 2 minutes. Add peas lemon juice and basil; too to combine. Cook until just heated through 1 to 1 1/2 minutes. Season with salt and pepper to taste; serve immediately. From Cook's Illustrated May/June 1997 Issue. WONDERFUL!
